Honey Almond Tartlets

1 cup butter
1 1/2 cup flour
1/2 cup sour cream
Sugar Glaze (below)
1 pkg. (8oz) cream cheese, softened
1/2 cup honey
1/4 cup diced toasted almonds
9 strawberries

Sugar Glaze:
3 tbsp. sugar
1 tbsp. water
9 tartlets
Cut butter into flour thoroughly with pastry blender.
With fork, blend in sour cream.
Divide dough in half; wrap each in aluminum foil or plastic wrap.
Refrigerate at least 8 hours.
Heat oven to 350F.
Roll one half of pastry on well-floured cloth-covered board into circle, 1/16" thick; cut into 4" rounds.
Refrigerate scraps of dough before rerolling.
In 2/3 of the rounds, cut out 2" circles.
Place plain rounds on ungreased baking sheet.
Brush with Sugar Glaze; top each with a round with center removed.
Brush with glaze and top with another round with center removed. (You will have 3 layers -- 1 plain, 2 with centers removed.)
Brush with glaze.
Repeat with second half of pastry.
Bake 25 minutes or until light brown.
Cool.
Blend cream cheese and honey; stir in almonds.
Spoon into tartlets; place strawberries on tartlets.

Sugar Glaze:
Stir together sugar and water.